This has somewhat become a staple in our house since our first round of Whole30. I rarely make white rice anymore, and just sub this instead! It really is pretty easy to make, and we really like the taste!
I referenced the recipe in the Whole30 Guidebook, but didn’t follow their recipe exactly, so thought I would share that with you guys today. If you are interested in learning about Whole30, or just starting out, I would highly recommend their guidebook. It has all the information you need to know, plus lots of recipes to get you started. I access it fairly often, especially troubleshooting during our whole30 rounds.
- 1 large head of cauliflower or 1 bag of frozen cauliflower
- 3 tbsp. of ghee or clarified butter
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 carrot (I leave this out most of the time just for sake of convenience haha…)
- 1 tbsp. cilantro minced (also usually leave this off)
What To Do:
- Place your cauliflower in a food processor and pulse. If you are using frozen cauliflower, do not cook it, just place it in the processor and pulse.
- Melt the ghee in a skillet.
- Add the onion to the ghee and cook until translucent. (If you are adding carrot to the rice, you can add it here as well.)
- Stir in the minced garlic and cook for another minute.
- Add the riced cauliflower to the skillet and mix in the vegetables. They add the chicken broth and cover with a lid. Steam for about 10-12 minutes.
- Remove from heat and mix in the salt and pepper, add cilantro here if you are adding that as well.
I think this may sound a little more involved than it really is, and I also think that you could easily leave out the garlic and onion if you are in a hurry and it would taste fine with your meal, maybe just not have quite as much flavor.
It really is pretty tasty though so I hope you can find a place for it in your meal plan this week!